Some people might call me crazy for saving beef bones, chicken bones and vegetables. You might ask what in the world do you do with all these bones and veggies that most people would throw away. First I freeze them until there is enough to fill up two crock pots.
There is nothing like homemade stock or Broth. Plus there is one less item that goes into the grocery cart. Yes, I save money anyway possible. Plus feeding my family healthy without any preservatives is always a win in my books.
I will give you the how to on making beef broth or stock. The instructions are the same for making beef, chicken or vegetable stock or broth.
Place beef, chicken bones or vegetables in large stockpot or crock pot.
Add salt and pepper if using. (I don’t it is up to you.)
Add 1 to 2 Tablespoons apple cider vinegar. (This helps break down the bones.)
Cover with cold water and bring to a simmer or set crock pot on low and let it go over night.
Allow the stock to simmer 8 to 24 hours. I let mine go over night.
Remove bones or vegetables and skim for impurities.
Place in refrigerator and let the fat harden.
Remove the fat.
Pour the stock into a large clean stockpot and bring to a boil.
You may pour the stock into freezer containers and freeze to use later.
I like to can mine in quart jars. It frees up space in my freezer for more bones.
Wash and sterilize your jars, rings and tops.
Once the stock has reached a full boil, ladle into jars..
Leave one inch head space.
Wipe the tops and side of the jars making sure they are clean.
Place lids and rings on jars.
Process pints for 20 minutes at 10 pounds of pressure. Quarts for 25 minutes at 10 pounds of pressure.
Tips: Veggies for stock I use are onions, carrots, celery, garlic etc. Seasonings you might try using are dried thyme, rosemary, sage and fresh cracked black pepper.
Now go enjoy your homemade stock/broth in all your favorite recipes. ENJOY!